Our Friends from England join us for a celebratory dinner at Shula’s Steakhouse at the Dolphin Resort

This dining experience took place on Friday, April 25, 2014

We’ve talked with Harry and Sandy about going to Shula’s Steakhouse for y-e-a-r-s, but we’d never been (until December 2013) and we don’t really like to go somewhere “blind” with friends. So, since we’ve been to Shula’s twice and since we trust Joseph and his service skills so much, we decided that this would be ideal for kicking off my birthday fortnight.

The Perfect Mark (my cocktail)

The Perfect Mark (my cocktail)

Trio of seafood appetizers

Trio of seafood appetizers

BBQ Shrimp, Tuna, Scallop

BBQ Shrimp, Tuna, Scallop

Wedge Salad (half a serving)

Wedge Salad (half a serving)

My dinner plate

My dinner plate

fruit, ice creams and sorbets, in almond praline bowl

fruit, ice creams and sorbets, in almond praline bowl

Everything was delicious!

Appetizers: the trio of seafood appetizers was new to us, (1) we didn’t realize you could do a selection and (2) we’d not had these at Shula’s before. I thought that the scallop and the tuna were particularly nice; there wasn’t anything wrong with the barbecue shrimp, not a fan of sweet barbecue sauce (Sandy is and she was very pleased with the shrimp).

Salad: Nick and I have been wanting to try the wedge salad, and so tonight we asked if it could be split between us. This was very good, much better than I expected. There was a tiny bit of chopped red onion, not too much, just enough.

Meat! Nick and I had split the porterhouse before and knew that we’d be happy with that as our meat course. Harry had the cowboy steak (22 oz by the way) cooked medium well (at Joseph’s suggestion) and loved it… he couldn’t eat it all and so had a nice midnight snack when we left. Sandy had the 12 oz filet cooked medium rare and said it was the best steak she’d ever eaten.

Sides: We split quite a few sides – garlic mashed potatoes (very good, but Harry still prefers his Desiree mash he makes back home in Newcastle), grilled asparagus, broccoli, and sautéed mushrooms. These were all very good and Harry enjoyed them as part of his midnight snacking.

Dessert: This was pretty amazing. A large bowl made of praline almonds loaded with fresh berries and three scoops of sorbet/ice cream. Wow.

It was a lovely way to kick off a visit from our friends.

Thank you Ariel (AGM), Mark (GM), Joseph and Carol (our dining guides)… Your attentiveness and professionalism are much appreciated.

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